Wednesday, July 8, 2015

How to Can Plum Sauce and Plum Jam {DIY Tutorial}

After a visit to a local farm owned by a friend, my husband came home with a bucket of fresh and free plums! I couldn't wait to create a batch of plum sauce though you can choose to make a plum jam with this recipe as well. The difference between the plum sauce and the plum jam is simply longer cooking to get a thicker consistency. We like to pour our sauce over pancakes and basically use it in place of syrups. It is also good as a marinade over a roasted chicken and even lamb. The sky is the limit with your homemade preserves! Would you like to prepare some?

To begin, prepare your canning equipment (step-by-step canning procedures will be found here). To learn how to can, visit here. When all your canning equipment is in order and the boiling water bath canner is fired up, start washing all your plums.

Next, remove all the pits and coarsely chop your fruit. Measure out three quarts in order to make approximately seven pints of plum jam or plum sauce. And that is correct, no need to peel the plums first which is why I love this recipe!

In a large stainless steel pot, combine your prepared plums, 7 cups of sugar and 1 ¾ cups of water. Carefully stir this mixture until the sugar dissolves and bring to a boil over medium heat. Stir frequently to prevent sticking and burning. Adjust heat to prevent boiling over and continue to cook until your plum mixture reaches desired consistency. A watery product would make more of a sauce while a thicker product produces a jam.

Once the jam/sauce is to your liking, ladle the hot mixture into sterilized jars, leaving 1/4 inch headspace. Place jars in boiling water bath canner. Once water comes back to a boil, begin timing for 10 minutes. When time is up, carefully remove jars from canner and allow them to cool for 24 hours before handling them. Any jars that did not seal should be placed in the refrigerator to enjoy in the near future.

"Your dinner is in the oven, Anne, and you can get yourself some blue plum preserve out of the pantry."

To be honest, my favorite part about canning is the last part!... Carefully putting away all the precious jars of jams and sauces onto the pantry shelf and watching our winter provisions grow. It brings a sweet sense of satisfaction. For more preserving posts, please visit here.

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Welcome! A little introduction… I am an old-fashioned, Bible-believing, wife to my "one and only" for 20 years, homeschooling mother, who embraces her role as "keeper at home". We live on a 25-acre prairie farm.For fun… my three main earthly weaknesses (in no particular order) are coffee, dark chocolate and hardcover books. What about you? My hope is that this blog will inspire you in the arts of homemaking, homeschooling and homesteading. Visit here for 10 random facts about me... Have a beautiful day! ~ JES

"The woman who makes a sweet, beautiful home, filling it with love and prayer and purity, is doing something better than anything else her hands could find to do beneath the skies. A true mother is one of the holiest secrets of home happiness. God sends many beautiful things to this world, many noble gifts; but no blessing is richer than that which He bestows in a mother who has learned love's lessons well, and has realized something of the meaning of her sacred calling."

"She (the godly wife and mother) is a mighty warrior queen who fights righteous battles at her husband's side and reigns with him over the home and domain God has given them as they work together for Christ's eternal Kingdom and glory."

"There is nothing in the daily routine of the family life that is unimportant. Indeed, it is ofttimes the things we think of as without influence that will be found to have made the deepest impression on the tender lives of the household." ~ Excerpt from The Family

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